Bacon-Wrapped Egg Muffins

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Bacon-Wrapped Egg Muffins

I have been working on a breakfast muffin that could essentially be used as a substitute for many of the breakfast sandwiches you find at coffee shops. My thinking behind this: “Why can’t I/you have a convenient, healthy, and tasty breakfast option to go with my morning coffee, but that I can make my own?” I can and so can you.

Primally packed with protein, healthy saturated fat from coconut oil, organic vegetables, and a small amount of gluten-free flour, coconut flour in this case.

I used chicken sausage in this particular recipe, but a good wild-boar sausage or pork sausage would be work as well. I really liked the chicken/bacon combination.

One or two muffins (or three for you big Primal boys) can be your breakfast. I usually eat one or two throughout the day for the perfect snack!

Gluten-free bacon wrapped egg muffins…

 

EATgredients:

Dry:

  • ¼ cup coconut flour
  • ¼ cup potato starch
  • ½ tsp. baking soda
  • 2 tsp. salt
  • ½ tsp. pepper

Wet

  • 2 links natural chicken sausage (1/2 lb)
  • 10 eggs
  • ¼ cup green bell pepper, diced
  • ¼ cup tomato, diced
  • ½ cup carrots, shredded
  • ¼ cup red onion, diced
  • ¼ cup green onion, diced
  • 2 Tbsp. coconut oil

Other

  • 12 strips natural bacon ( I used Applegate)

Steps to crEATe:

1.)    Heat oven to 350° and grease 12-muffin tin with coconut oil.

2.)    In medium sauce pan, cook chicken sausage about ¾ of the way. As chicken cooks, dice vegetables. Set aside.

3.)    Add dry ingredients to large mixing bowl. Add wet ingredients and mix it up!

4.)    Wrap 12-muffin tin with a strip of bacon.

5.)    After mixing batter completely, pour equal amounts directly into bacon in the muffin tin.

6.)    Bake at 350° for 15-18 minutes. Enjoy!

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